Raw Cultured Vegetables are unheated, cultured (which refers to the fermentation process) vegetables that have been either cut, ground, or shredded and left in a sanitary container for a about a 7 day period at a temperature maintained in the range of 59º to 71º. This process allows for the proliferation of lactobacilli (healthful micro-flora that are naturally present in vegetables and also in our digestive tract), which break down the sugars and starches found in the vegetables, aiding the pancreas and intestines in proper digestion. The difference between Raw Cultured Vegetables and commercially available heated sauerkrauts is that the in a heated sauerkraut the lactobacilli and healthful enzymes, have been destroyed.

As long as they are refrigerated and eaten within six months of being created, Raw Cultured Vegetables are a flavorful self-sustaining culture of these essential enzymes and lactobacillus cultures that do not dissipate with shelf life, like some probiotics and acidophilus powders. On March 10, 1989, Dairy & Food Labs, Inc. found 5,500,000 lactobacillus acidophilus per gram in our Vegi-Delite Live Zing Salad, made with organic raw cultured cabbage, beets, carrots, lemon, dill and garlic. This is not an isolated, refined supplement (where lactobacillus count tends to dissipate) but an appetizing live food that is naturally self maintaining its fresh lactobacillus count.

Candida

Candida is a commonly used term to describe the overgrowth of and subsequent health problems caused by the naturally present yeast, albicans candida, in the human digestive tract. In healthy humans, the extent to which candida proliferates is usually kept to a minimum by the lactobacilli and other healthful micro-organisms. Sometimes as a result of antibiotics and certain toxic aspects of our environment, the healthful micro-organisms get diminished. This results in an increase in the candida and leads to health problems. Raw Cultured Vegetables are rich in lactobacilli, including plantarum and acidophilus, which help to create a healthy colonic environment in which yeast populations, and pathogenic bacteria are controlled. Raw Cultured Vegetables are especially good for people taking antibiotics or birth control bills, pregnant women, and diabetics; all high risk groups for yeast disorders.

digestive disorders,Other Digestive Disorders

Raw Cultured Vegetables have been effective in the treatment of a number of other disorders, including: peptic ulcers, ulcerative colitis, colic, various food allergies, cystitis, vaginal infections, constipation, stomach-aches and other digestive disorders. I received a letter from one individual with ulcerative colitis saying that Raw Cultured Vegetables saved their life. Another person's testimony is: I had been ill with what was diagnosed as ulcerative colitis and had a few bad episodes with it. About a month ago I found Vegi-Delite (Raw Cultured Vegetables made from cabbage, beets, carrots, dill and garlic) which contains the active lactobacillus culture. Within 3 days of use my symptoms had cleared, and I have been well since.

Raw Cultured Vegetables are made from cabbage, a cruciferous vegetable, and other natural ingredients. The American cancer Society's epidemiological studies indicate that diets high in cruciferous vegetables have been associated with less cancer incidence. Paul Pitchford, in his book, "Healing with Whole Foods", states, raw saltless sauerkraut... promotes better nutrient absorption as well as the growth of healthful (acidophilus) intestinal flora. In the context of such a beneficial ferment, gastro-intestinal renewal is enhanced; in addition all the properties of cabbage become more effective (page 379). Dr. Johannes Kuhl, a German doctor and author of several books including "Cancer in Check", repeatedly found evidence that the regular consumption of Raw Cultured Vegetables works as a preventative measure for cancer patients.

Overall Balance

The human digestive tract, including the colon, intestines, saliva, and pancreas, is in it's proper and healthful balance when there is a preponderance of healthful micro-organisms including lactobacilli. An important aspect of keeping this proper balance is to keep lots of fresh, live enzymes in the digestive tract. The concept of macrobiotics means an overall balance. When related with the human digestive tract it includes an enzyme balance and the proper balance of living micro-organisms.

Raw Cultured Vegetables will balance the strong, warming winter foods with light and lively enzymes and in the summer, will supply you with the light food requirements macrobiotics indicate are appropriate. Cooked vegetables are macrobiotic because the cells get broken down from the cooking and nutrients are more easily assimilated. Raw Cultured Vegetables are macrobiotic as cooked vegetables are macrobiotic because the fermentation process breaks down the cells of the vegetables, just as cooking does. But since no heat is used, Raw Cultured Vegetables can still supply our bodies with a healthful balance of enzymes and micro-organisms.

Article by Evan Richards

http://www.rejuvenative.com/articleRCV.htm

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